Coffee-Rubbed Strip Steaks with Chimichurri Sauce

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

Total Time: 1:30

Cook: 0:50

Level:
Moderate

Serves:
4

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Ingredients

Chimichurri

0.25 c. sherry vinegar

0.25 c. red wine vinegar

2 tbsp. extra-virgin olive oil

0.50 tsp. sugar

1 small shallot

0.25 c. finely chopped parsley

1 tbsp. finely chopped cilantro

1 tbsp. finely chopped chives

1 tsp. dried oregano

kosher salt

Freshly ground pepper

Steak

2 tbsp. finely ground dark-roast coffee beans

2 tbsp. chile powder

2 tbsp. dark brown sugar

1 tbsp. smoked paprika

1.50 tsp. ground cumin

1 tbsp. kosher salt

4 strip steaks

Salad

1.50 c. Cilantro leaves

1 c. flat-leaf parsley leaves

0.50 c. snipped chives

1 small shallot

kosher salt

Freshly ground pepper

Directions

In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives, and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.

In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin, and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.

Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they're nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.

In a large bowl, toss the cilantro, parsley, chives, and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.

Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.